Crock Pot Casserole Crock Slow Cooker

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To tell you the truth, we did not eat this chicken this weekend. Between the fundraisers, church dinners and report-card-celebratory lunches out, I put this chicken in the slow cooker. The cooked chicken, however, will be great during the crazy-busy week we have ahead. It's kind of a steamed chicken, not a lovely brown roast chicken, but the meat is tender and flavorful.

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This recipe is from Slow Cooker Revolution and starts with a few aromatics in a skillet. I cooked a chopped onion in oli for a couple minutes, then added 3 big minced garlic cloves and a tablespoon of tomato paste. I cooked more until the onion was softened, then stirred in a tablespoon flour. I stirred to coat the onion with flour, then cooked for 1 minute more. Then I stirred in 1/4 cup each red wine and chicken stock and thickened a bit. Scraped that into my big oval slow cooker.

I seasoned my chicken with salt and pepper and plopped it on top of the onion mixture, breast side DOWN. Covered and cooked 4 to 6 hours on low. My chicken was small, just over 3 pounds, so by the time I check it at the 4-hour mark, it was more than 165F when I tested the breast and a thick part of the thigh. I took the chicken out of the pot, covered it with foil and stuck it in the refrigerator. I strained the juices in the bottom of the crock and put that in the fridge, too. When I was ready to use the juices, I used a spoon to remove some of the fat from the top first.

Here are some good ideas for using cooked chicken:

5 Ways with Leftover Roast Chicken

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